Spicy Chicken Noodle Soup
1 tbsp olive oil
340g/12oz boneless, skinless chicken breasts, cubed
3 garlic cloves, crushed
2 red chillies, seeded and diced
900ml/1½ pints/2¾ cups chicken stock
125g/4oz each asparagus, green beans, broccoli, sugarsnap peas and courgettes
75g/3oz vermicelli or soup pasta
1 Heat the oil in a large pan over a low heat. Add the chicken, garlic and chillies and cook for 5–10 minutes, stirring occasionally, until the chicken is golden brown all over.
2 Add the stock and bring to the boil, then reduce the heat, add the vegetables and simmer gently for 10 minutes or until the chicken and vegetables are cooked.
3 Add the pasta to the soup and continue cooking for a further 8–10 minutes until it is tender.
4 Ladle the soup into warmed bowls and serve immediately.